Pressure Cooker Sirloin Tips in Gravy

Fork tender pressure cooker sirloin tips in gravy cooked in a pressure cooker in a fraction of the time it would take to cook in the oven or on the stove.

Here’s another great, time saving recipe that I made in my pressure cooker. It is the same idea as my Three Easy Round Steak Meals post, but made faster and easier by using my new pressure cooker. I usually make it for a Sunday dinner and serve it with mashed potatoes. Then I’ll serve it again with lots of cracked pepper over noodles with sour cream on top, and another night it makes a great beef stew.

I was really impressed with how well the pressure cooker browns the meat. The browning adds so much flavor to the gravy, so don’t skip this step and be sure and brown the meat well. Winco had Sirloin Tip Roasts on sale so I used that, you could substitute another lean beef roast or round steak.

After I’ve served it the first night, I freeze the remainder in 2 cup portions in freezer Ziplocs. I love having easy, homemade meals in the freezer ready to put together an easy meal any night of the week.

Add 1 tablespoon oil to the pressure cooker pot, select Browning. When oil is hot, brown the meat in small batches, do not crowd. When all the meat is browned, put browned meat, onion and beef broth in pot, cover and lock lid in place. Select High Pressure and 15 minutes cook time. (It will take about 15 minutes to pressure up and another 20 minutes for a Natural Pressure release.)

Gravy

Mix flour and water to make a slurry to thicken the broth. Add slurry to cooked meat and broth in pressure cooker pot. Select Browning and bring to a boil. Boil for a few minutes until broth is thickened. Add salt and pepper to taste.

Stew

Heat Sirloin Tips in Gravy in gravy, tomatoes, parsley and bay leafs until boiling over medium heat. Add diced potatoes and carrots. Simmer until potato is almost tender stirring frequently. (Add water if necessary for desired broth consistency.) Add macaroni. When the macaroni is almost done, add frozen corn. Serve when corn is heated through and potatoes and macaroni are tender. Remove bay leafs before serving.

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Hi Barbara. I can still remember Mom said her pressure cooker releases every pressure in the kitchen. Today, with her pressure cooker now mine along with my modern Fissler pressure pans, I barely have had occasions of headache preparing instant but soft and flavory meaty meals. It pays! Thanks for this post.

I actually had a pressure cooker once from QVC, but never used it, and ended up giving it away. I also don’t have the best luck (like everyone else seems to) with roasts in my crock pot. Maybe it’s time to get a pressure cooker again and actually use it!

Definitely cooking meat with pressure cooker is the best and quickest way. And also saving you lots of time. Yours sirloin in gravy look absolutely mouthwatering. Thanks! Hope you’re having a great week ahead.
Blessings, Kristy

You are making a pressure cooker sound like a very sensible purchase, Barbara. I love the time it cuts off the preparation time of many of our favorite meals. And I know it can do a lot more than what my mother used it for. I think I better look into this.

I’m really enjoying your posts about the pressure cooker. I’ve never used a pressure cooker before, so this is all new to me. This beef looks superb served over noodles, on it’s own, or in a stew. Beautiful!

I am SO glad you are posting these pressure cookers recipes! I just bought one and haven’t a clue as to how to use it- I’m a little nervous too! But these are exactly the types if recipes I’m looking for. Thanks girlfriend!

I was a little nervous about it too. My mom had a stove one while I was growing up and it was noisy and scary. Just be sure the knob is in the pressure position, the lid is on tight (you can’t pull it up) and use tongs for a quick pressure release. Once you’ve used it once, it’s not so scary. Can’t wait to see what you whip up!